Geez, what ?
You aren’t the only person reading this thread and these are two separate and distinct terms.
There was a time in my younger life when I didn’t know any better and wondered why the ribs turned out so tough.
Well, once I found out, then it made sense.
Nowadays, a few racks of ribs are really really expensive. Why not be precise so that someone new to cooking doesn’t end up spending money for nothing.
I’m still puzzled as to why most of the info and opinions in this thread are such a burr under your saddle ?
She asked a question and people were answering from their own experience and knowledge as well as a few opinions.
If you’re already happy with the way you make yours that’s terrific. Why is it so irksome to you that others have methods differing from yours ?
The person posting the question is perfectly free to ignore every single thing said about ribs here, as are you.
I’m still trying to figure out why you are so obviously annoyed.
This isn’t solutions about how to end war, retire the National debt or clean up the BP oil disaster. It’s ribs, for crying out loud. And boiling and simmering give VASTLY different results. Why is accuracy of terminology so upsetting to you ? I didn’t create the terminology ; I am just relaying info here. Get a grip willya?